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Tsitlakidou P, Kamplioni D, Kyriakoudi A, Irakli M, Biliaderis CG, Mourtzinos I. Antioxidant-Enhanced Alginate Beads for Stabilizing Rapeseed Oil: Utilizing Extracts from Post-Distillation Waste Residues of Rosemary. Foods 2024; 13:2142. [PMID: 38998647 PMCID: PMC11241467 DOI: 10.3390/foods13132142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2024] [Revised: 06/30/2024] [Accepted: 07/03/2024] [Indexed: 07/14/2024] Open
Abstract
An eco-friendly extraction process of polyphenols from conventional dried rosemary tissues and post-distillation waste residues was applied using β-cyclodextrin as a co-solvent. The aqueous extracts were characterized by measuring the total phenolic content, and their phenolic compounds were identified and quantified by LC-MS. Sodium alginate solutions (2% w/w) with/without incorporation of rosemary aqueous extracts were prepared and used for the preparation of O/W emulsions containing 20% rapeseed oil and an 80% water phase. Hydrogel beads were then stored at 20 °C for 28 days. The quality of encapsulated oil during storage was evaluated by measurements of the peroxide value, p-anisidine value, free fatty acids, total oxidation value, and fatty acid composition, whilst the aqueous phase of the beads was analyzed for its total extractable phenolic content (TEPC). The experimental findings indicate that the incorporation of aqueous extracts from post-distillation rosemary residues in emulsion-filled hydrogel beads resulted in the lowest level of oxidation products in the encapsulated rapeseed oil (PV = 10.61 ± 0.02 meq/Kg oil, p-AnV = 4.41 ± 0.09, and FFA = 0.14 ± 0.00, expressed as % oleic acid content), indicating an acceptable oil quality until the end of the storage period.
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Affiliation(s)
- Petroula Tsitlakidou
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki (AUTH), 54124 Thessaloniki, Greece; (P.T.); (D.K.); (A.K.); (C.G.B.)
| | - Despina Kamplioni
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki (AUTH), 54124 Thessaloniki, Greece; (P.T.); (D.K.); (A.K.); (C.G.B.)
| | - Anastasia Kyriakoudi
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki (AUTH), 54124 Thessaloniki, Greece; (P.T.); (D.K.); (A.K.); (C.G.B.)
| | - Maria Irakli
- Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organization—Demeter, P.O. Box 60458, Thermi, 57001 Thessaloniki, Greece;
| | - Costas G. Biliaderis
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki (AUTH), 54124 Thessaloniki, Greece; (P.T.); (D.K.); (A.K.); (C.G.B.)
| | - Ioannis Mourtzinos
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki (AUTH), 54124 Thessaloniki, Greece; (P.T.); (D.K.); (A.K.); (C.G.B.)
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Barreto-Peixoto JA, Silva C, Costa ASG, Álvarez-Rivera G, Cifuentes A, Ibáñez E, Oliveira MBPP, Alves RC, Martel F, Andrade N. A Prunus avium L. Infusion Inhibits Sugar Uptake and Counteracts Oxidative Stress-Induced Stimulation of Glucose Uptake by Intestinal Epithelial (Caco-2) Cells. Antioxidants (Basel) 2023; 13:59. [PMID: 38247483 PMCID: PMC10812648 DOI: 10.3390/antiox13010059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 12/13/2023] [Accepted: 12/18/2023] [Indexed: 01/23/2024] Open
Abstract
Sweet cherry (Prunus avium L.) is among the most valued fruits due to its organoleptic properties and nutritional worth. Cherry stems are rich in bioactive compounds, known for their anti-inflammatory and antioxidant properties. Innumerable studies have indicated that some bioactive compounds can modulate sugar absorption in the small intestine. In this study, the phenolic profile of a cherry stem infusion was investigated, as well as its capacity to modulate intestinal glucose and fructose transport in Caco-2 cells. Long-term (24 h) exposure to cherry stem infusion (25%, v/v) significantly reduced glucose (3H-DG) and fructose (14C-FRU) apical uptake, reduced the apical-to-basolateral Papp to 3H-DG, and decreased mRNA expression levels of the sugar transporters SGLT1, GLUT2 and GLUT5. Oxidative stress (induced by tert-butyl hydroperoxide) caused an increase in 3H-DG uptake, which was abolished by the cherry stem infusion. These findings suggest that cherry stem infusion can reduce the intestinal absorption of both glucose and fructose by decreasing the gene expression of their membrane transporters. Moreover, this infusion also appears to be able to counteract the stimulatory effect of oxidative stress upon glucose intestinal uptake. Therefore, it can be a potentially useful compound for controlling hyperglycemia, especially in the presence of increased intestinal oxidative stress levels.
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Affiliation(s)
- Juliana A. Barreto-Peixoto
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal; (J.A.B.-P.); (C.S.); (A.S.G.C.); (M.B.P.P.O.); (R.C.A.)
| | - Cláudia Silva
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal; (J.A.B.-P.); (C.S.); (A.S.G.C.); (M.B.P.P.O.); (R.C.A.)
| | - Anabela S. G. Costa
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal; (J.A.B.-P.); (C.S.); (A.S.G.C.); (M.B.P.P.O.); (R.C.A.)
| | - Gerardo Álvarez-Rivera
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, 28049 Madrid, Spain; (G.Á.-R.); (A.C.); (E.I.)
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, 28049 Madrid, Spain; (G.Á.-R.); (A.C.); (E.I.)
| | - Elena Ibáñez
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, 28049 Madrid, Spain; (G.Á.-R.); (A.C.); (E.I.)
| | - M. Beatriz P. P. Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal; (J.A.B.-P.); (C.S.); (A.S.G.C.); (M.B.P.P.O.); (R.C.A.)
| | - Rita C. Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal; (J.A.B.-P.); (C.S.); (A.S.G.C.); (M.B.P.P.O.); (R.C.A.)
| | - Fátima Martel
- Unit of Biochemistry, Department of Biomedicine, Faculty of Medicine of Porto, University of Porto, 4200-319 Porto, Portugal
- Instituto de Investigação e Inovação em Saúde (I3S), University of Porto, 4200-135 Porto, Portugal
| | - Nelson Andrade
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal; (J.A.B.-P.); (C.S.); (A.S.G.C.); (M.B.P.P.O.); (R.C.A.)
- Unit of Biochemistry, Department of Biomedicine, Faculty of Medicine of Porto, University of Porto, 4200-319 Porto, Portugal
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Zeraat Pisheh F, Falah F, Sanaei F, Vasiee A, Zanganeh H, Tabatabaee Yazdi F, Ibrahim SA. The Effect of Plasma-Activated Water Combined with Rosemary Extract ( Rosmarinus officinalis L.) on the Physicochemical Properties of Frankfurter Sausage during Storage. Foods 2023; 12:4022. [PMID: 37959142 PMCID: PMC10649294 DOI: 10.3390/foods12214022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/13/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
This study investigated the impact of plasma-activated water (PAW) and rosemary extract on the bacterial inactivation and quality attributes of Frankfurter sausages during a 6-day storage period. The antibacterial activity, total phenol content (TPC), and total flavonoid content (TFC) of the rosemary extract were evaluated. The TPC of the rosemary extract was 89.45 mg gallic acid/g dry weight, while the TFC was 102.3 mg QE/g dry weight. Even at low concentrations, the rosemary extract effectively inhibited the growth of all the tested pathogens using the Well Diffusion Agar method (WDA). The sausages were treated with different concentrations of PAW and rosemary extract and stored for 1 and 6 days. Sample B (100% rosemary extract + PAW treatment) showed the greatest reduction in microbial load and was selected for further analysis. Throughout the storage period, Sample B exhibited no significant changes in pH, moisture content, textural parameters, or sensory evaluation compared to the control group. However, the hardness and color parameters (L*, a*) of Sample B decreased, while the TBARS value increased after 6 days of storage. The combination of PAW and rosemary extract, particularly Sample B, effectively inhibited bacterial growth in the Frankfurter sausages without compromising most quality attributes. Some changes in hardness, color, and lipid oxidation were observed over the extended storage period.
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Affiliation(s)
- Fatemeh Zeraat Pisheh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Fereshteh Falah
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Farideh Sanaei
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Alireza Vasiee
- Research Institute of Food Science and Technology (RIFST), Mashhad 91895-157356, Iran;
| | - Hossein Zanganeh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Farideh Tabatabaee Yazdi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, E. Market Street, 1601, Greensboro, NC 24711, USA
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Sagharyan M, Sharifi M, Samari E. Methyl jasmonate redirects the dynamics of carbohydrates and amino acids toward the lignans accumulation in Linum album cells. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 198:107677. [PMID: 37086692 DOI: 10.1016/j.plaphy.2023.107677] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 03/17/2023] [Accepted: 03/29/2023] [Indexed: 05/03/2023]
Abstract
Linum album accumulates lignans e.g., podophyllotoxin (PTOX) and 6-methoxy podophyllotoxin (6MPTOX). This study was aimed to figure out how different concentrations of MeJA (0, 50, 100, 150, and 200 μM) by affecting on free sugars and amino acids contents induce lignans accumulation in L. album cells. Results revealed that hydrogen peroxide (H2O2) content increased at 50μM, while it decreased at the high levels of MeJA (150 and 200 μM). Also, increasing trend of nitric oxide (NO) and lipid peroxidation levels peaked at 200 μM MeJA. An increased antioxidant enzymes activity was also observed in the treated cells. Moreover, an increase in rhamnose/xylose, glucose, and mannose was detected at 150 and 200 μM MeJA compared to the control. These compounds provide energy source and carbon skeleton for amino acids biosynthesis. Our results emphasized variations in amino acids levels in the presence of MeJA, where Phe level shifts along with synthesizing phenolics. Likewise, MeJA treatment switch on phenyl-ammonia lyase (PAL) and tyrosine-ammonia lyase (TAL) activities that regenerate phenolic compounds. Changes in phenolic acids (cinnamic, coumaric, caffeic, ferulic, and salicylic acid) and flavonoids (catechin, vitexin, myricetin, and kaempferol) were observed under MeJA treatment. Eventually, MeJA induced lignans production except for lariciresinol (LARI), so that the highest amounts of PTOX and 6MPTOX were analyzed at 50 μM, which were 4 and 5 time of control, respectively. Conclusively, it can be suggested that MeJA-induced oxidative status change redirects free sugars and amino acids toward the production of phenolic compounds especially lignans in L. album cells.
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Affiliation(s)
- Mostafa Sagharyan
- Department of Plant Biology, Faculty of Biological Sciences, Tarbiat Modares University, Tehran, Iran
| | - Mohsen Sharifi
- Department of Plant Biology, Faculty of Biological Sciences, Tarbiat Modares University, Tehran, Iran; Center of Excellence in Medicinal Plant Metabolites, Tarbiat Modares University, Tehran, Iran.
| | - Elaheh Samari
- Department of Plant Biology, Faculty of Biological Sciences, Tarbiat Modares University, Tehran, Iran
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Contribution of Phenolics and Free Amino Acids on the Antioxidant Profile of Commercial Lemon Verbena Infusions. Antioxidants (Basel) 2023; 12:antiox12020251. [PMID: 36829811 PMCID: PMC9952217 DOI: 10.3390/antiox12020251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/10/2023] [Accepted: 01/20/2023] [Indexed: 01/26/2023] Open
Abstract
Lemon verbena infusions are widely appreciated due to their agreeable lemony flavor and medicinal properties. In this study, the antioxidant potential, phenolic profile, and free amino acid profile of lemon verbena infusions from different commercial brands were studied. Characterization by UHPLC-QTOF-HRMS allowed the identification of 34 phenolics. The free amino acid profile (by RP-HPLC-FLD) was assessed for the first time, allowing the quantification of 16 amino acids. Furthermore, the infusions showed high antioxidant activity by different assays (ferric reducing antioxidant power, DPPH• scavenging, and oxygen radical absorbance capacity assays), which in turn were significantly correlated with total phenolics and total flavonoid contents. Notwithstanding, phenylalanine seemed to have also an impact on the antioxidant activity of the infusions, with significant correlations found. Finally, significant differences were found in all the evaluated parameters for one of the four commercial brands herein studied, which was possibly related to the different geographical origins of this sample. Overall, these lemon verbena infusions proved to be rich in a huge variety of bioactive compounds that can provide therapeutic potential.
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Greño M, Herrero M, Cifuentes A, Marina ML, Castro-Puyana M. Assessment of cocoa powder changes during the alkalization process using untargeted metabolomics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Slimestad R, Johny A, Thomsen MG, Karlsen CR, Rosnes JT. Chemical Profiling and Biological Activity of Extracts from Nine Norwegian Medicinal and Aromatic Plants. Molecules 2022; 27:molecules27217335. [PMID: 36364156 PMCID: PMC9656764 DOI: 10.3390/molecules27217335] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 10/21/2022] [Accepted: 10/26/2022] [Indexed: 11/26/2022] Open
Abstract
There is an increased interest in identifying beneficial compounds of plant origin that can be added to animal diets to improve animal performance and have a health-promoting effect. In the present study, nine herb species of the Norwegian wild flora or which can be cultivated in Norway were selected for phytogenic evaluation (hops, maral root, mint, oregano, purslane, rosemary, roseroot, sweet wormwood, yarrow). Dried herbs were sequentially extracted with dichloromethane (DCM), ethanol (EtOH) and finally water (H2O) by ultrasound-assisted extraction (UAE). The UAE protocol was found to be more rational than conventional Soxhlet with respect to DCM extraction. Total extraction yield was found to be highest for oregano (Origanum vulgare) with 34.4 g 100−1 g dry matter (DM). H2O-extracts gave the highest yields of the three solvents, with up to 25 g 100−1 g DM for purslane (Portulaca oleracea ssp. sativa) and mint (Mentha piperita). EtOH- and H2O-extracts were the most efficient extracts with respect to free radical scavenging capacity (ABTS (=2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), and oregano, mint, hops (Humulus lupulus) and maral root-leaves (Leuzea carthamoides) were found to be the most efficient antioxidant sources. Hops (EtOH-extract) contained α- and β-acids, xanthohumols, chlorogenic acid and the hitherto unreported 3-O-glucosides of kaempferol and quercetin. Maral root-leaves contained among other compounds hexosides of the 6-hydroxy- and 6-methoxy-kaempferol and -quercetin, whereas roseroot (Rosea rhodiola) revealed contents of rosavin, rhodiosin and rhodionin. Sweet wormwood (Artemisia annua) contained chlorogenic acid and several derivatives thereof, scopoletin and poly-methylated flavones (eupatin, casticin, chrysoplenetin). Antimicrobial potential of different plant extracts was demonstrated against Gram-positive and Gram-negative bacteria using the indicator organisms Staphylococcus aureus, and Escherichia coli, and the Atlantic salmon bacterial pathogens Moritella viscosa, Tenacibaculum finnmarkense and Aliivibrio wodanis. DCM extracts possessed the highest activities. Data demonstrate the potential ability of herb extracts as natural antimicrobials. However, future safety studies should be performed to elucidate any compromising effect on fish health.
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Affiliation(s)
- Rune Slimestad
- PlantChem AS, Eikenveien 334, N-4596 Eiken, Norway
- Correspondence:
| | - Amritha Johny
- Department of Fish Health, Nofima AS, Osloveien 1, N-1430 Ås, Norway
| | - Mette Goul Thomsen
- Division of Food Production and Society, Nibio, Nylinna 226, N-2849 Kapp, Norway
| | | | - Jan Thomas Rosnes
- Department of Processing Technology, Nofima AS, Richard Johnsens gate 4, N-4021 Stavanger, Norway
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In Vitro Fermentation and Degradation Characteristics of Rosemary Extract in Total Mixed Ration of Lactating Dairy Cows. FERMENTATION 2022. [DOI: 10.3390/fermentation8090461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Rosemary extract (RE) is characterized as an antioxidant, and it has the potential to reduce methane emission and change microbial fermentation. Hence, to the extent of the evaluation of RE in ruminant nutrition, the in vitro fermentation technique was used to investigate the effects of RE on the fermentation characteristics of a total mixed ration (TMR) fed to dairy cows. Different doses of RE were added to the TMR to obtain different concentrations of antioxidants, including 0 (CON), 0.05 (LRE), and 0.10 g/kg (HRE). A total of 500 mg ground TMR was incubated in buffer solution and rumen fluid for 48 h at 39 °C. Nutrient degradability, gas production parameters, gas composition, fermentation parameters, and microbial composition were analyzed. The results showed that nutrient degradability and total volatile fatty acid concentration were not affected by the treatments. Furthermore, total methane production and proportion were depressed in a dose-dependent way. The RE increased the propionate concentration and proportion linearly and decreased the acetate concentration and proportion linearly. Finally, microbial diversity analysis showed that the richness and evenness indexes were unchanged by different treatments, while Prevotella_1 was decreased and Prevotella_7 was increased with RE supplementation. In conclusion, RE is an effective inhibitor of methane emission of microbial fermentation and changed the profile of volatile fatty acids with no disadvantageous effects on diet utilization.
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Ibrahim N, Abbas H, El-Sayed NS, Gad HA. Rosmarinus officinalis L. hexane extract: phytochemical analysis, nanoencapsulation, and in silico, in vitro, and in vivo anti-photoaging potential evaluation. Sci Rep 2022; 12:13102. [PMID: 35907916 PMCID: PMC9338973 DOI: 10.1038/s41598-022-16592-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Accepted: 07/12/2022] [Indexed: 11/17/2022] Open
Abstract
A shift towards natural anti-aging ingredients has spurred the research to valorize traditionally used plants. In this context, Rosmarinus officinalis L. was evaluated for its photoprotective, antioxidant, anti-inflammatory, and anti-wrinkling properties. GC/MS and LC-ESI-HRMS based phytochemical profiling of rosemary leaves hexane extract resulted in the identification of 47 and 31 compounds, respectively and revealed rich content in triterpenoids, monoterpenoids and phenolic diterpenes. In vitro assays confirmed the antioxidant, anti-aging, and wound healing potential of rosemary extract along with a good safety profile, encouraging further development. A systematic molecular modelling study was conducted to elucidate the mechanistic background of rosemary anti-aging properties through the inhibitory effects of its major constituents against key anti-aging targets viz. elastase, collagenase, and hyaluronidase. Development of rosemary extract lipid nanocapsules-based mucoadhesive gels was performed to improve skin contact, permeation, and bioavailability prior to in vivo testing. The developed formulae demonstrated small particle size (56.55–66.13 nm), homogenous distribution (PDI of 0.207–0.249), and negatively charged Zeta potential (− 13.4 to − 15.6). In UVB-irradiated rat model, topical rosemary hexane extract-loaded lipid nanocapsules-based gel provided photoprotection, restored the antioxidant biochemical state, improved epidermal and dermal histological features, and decreased the level of inflammatory and wrinkling markers. The use of rosemary hexane extract in anti-aging and photoprotective cosmeceuticals represents a safe, efficient, and cost-effective approach.
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Affiliation(s)
- Nehal Ibrahim
- Pharmacognosy Department, Faculty of Pharmacy, Ain Shams University, Cairo, 11566, Egypt.
| | - Haidy Abbas
- Pharmaceutics Department, Faculty of Pharmacy, Damanhour University, Damanhour, Egypt
| | - Nesrine S El-Sayed
- Pharmacology and Toxicology Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Heba A Gad
- Pharmaceutics and Industrial Pharmacy Department, Faculty of Pharmacy, Ain Shams University, Cairo, 11566, Egypt. .,Department of Pharmaceutical Sciences, Pharmacy Program, Batterjee Medical College, Jeddah, Saudi Arabia.
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Ali A, Bashmil YM, Cottrell JJ, Suleria HAR, Dunshea FR. LC-MS/MS-QTOF Screening and Identification of Phenolic Compounds from Australian Grown Herbs and Their Antioxidant Potential. Antioxidants (Basel) 2021; 10:antiox10111770. [PMID: 34829641 PMCID: PMC8615083 DOI: 10.3390/antiox10111770] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 10/31/2021] [Accepted: 11/04/2021] [Indexed: 01/07/2023] Open
Abstract
Culinary spices and herbs have been used to impart a characteristic flavour and aroma in food due to their appealing fragrance. Recently, bioactive compounds from herbs, especially phenolics, have gained much attention due to their potential health outcomes. The aim of this study was to characterize and quantify the phenolic compounds from 10 widely used Australian-grown herbs (oregano, rosemary, bay, basil, sage, fenugreek, dill, parsley, mint and thyme). For this purpose, liquid chromatography mass spectrometry (LC-MS) was used for the complete profiling of polyphenolic compounds and quantification of abundant phenolic compounds was completed with high-performance liquid chromatography—photodiode array detection (HPLC-PDA). Polyphenols from Australian-grown herbs were estimated through total phenolic content (TP), total flavonoids (TF) and total tannins (TT) along with their in-vitro antioxidant activities. Oregano and mint were estimated with the highest value of TP (140.59 ± 9.52 and 103.28 ± 8.08 mg GAE/g, milligram gallic acid equivalent/gram) while rosemary and mint had the highest TF (8.19 ± 0.74 and 7.05 ± 0.43 mg QE (quercetin equivalent)/g). In this study, eighty-four (84) phenolic compounds were screened and confirmed through LC-MS/MS by comparing their masses and fragmentation pattern with published libraries. The results of this study validate the use of these herbs as bioactives and their positive impact on human health.
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Affiliation(s)
- Akhtar Ali
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville 3010, Australia; (A.A.); (Y.M.B.); (J.J.C.); (H.A.R.S.)
| | - Yasmeen M. Bashmil
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville 3010, Australia; (A.A.); (Y.M.B.); (J.J.C.); (H.A.R.S.)
| | - Jeremy J. Cottrell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville 3010, Australia; (A.A.); (Y.M.B.); (J.J.C.); (H.A.R.S.)
| | - Hafiz A. R. Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville 3010, Australia; (A.A.); (Y.M.B.); (J.J.C.); (H.A.R.S.)
| | - Frank R. Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville 3010, Australia; (A.A.); (Y.M.B.); (J.J.C.); (H.A.R.S.)
- Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, UK
- Correspondence:
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Ali HI, Dey M, Alzubaidi AK, Alneamah SJA, Altemimi AB, Pratap-Singh A. Effect of Rosemary ( Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes. Foods 2021; 10:foods10102393. [PMID: 34681443 PMCID: PMC8535503 DOI: 10.3390/foods10102393] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/24/2021] [Accepted: 09/29/2021] [Indexed: 11/28/2022] Open
Abstract
Rosemary (Rosmarinus officinalis L.) is a natural aromatic plant that belongs to the family of Lamiaceae. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. This study aimed to investigate the effect of fortifying yoghurt with rosemary extracts and probiotic bacteria (LAB) (Bifidobacterium longum ATCC15707 and two lactic acid bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) on its chemical composition, total phenolic compounds, antioxidant capacity, and sensory properties. The study results revealed significant differences in the total solids, protein, and ash content when rosemary concentration increased beyond 2%. However, there were no significant differences among the treatments in acidity and pH value. The sensory evaluation results indicated that the addition of aqueous extract of rosemary affected the sensory properties of yoghurt (flavour, body and texture, appearance, and overall grade), wherein an increasing concentration of rosemary extract increased score of flavour, body and texture, appearance, and overall grade. On the other hand, rosemary extract did not affect the sensory properties and chemical composition. To sum up, it can be stated that rosemary was used in the preparation of yoghurt with increased health benefits, acceptable sensory attributes, and the production of synbiotic yogurt.
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Affiliation(s)
- Haider I. Ali
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq; (H.I.A.); (A.B.A.)
| | - Mithun Dey
- Food Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada;
| | | | | | - Ammar B. Altemimi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq; (H.I.A.); (A.B.A.)
| | - Anubhav Pratap-Singh
- Food Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada;
- Correspondence:
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Dietary Antioxidants in the Mediterranean Diet. Antioxidants (Basel) 2021; 10:antiox10081213. [PMID: 34439460 PMCID: PMC8389003 DOI: 10.3390/antiox10081213] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Accepted: 07/25/2021] [Indexed: 11/23/2022] Open
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